Easy Chicken Wraps
These Easy Chicken Wraps are a customizable and quick meal, perfect for lunch or dinner. They're endlessly adaptable to your favorite flavors and ingredients, offering a satisfying and delicious alternative to boring sandwiches.
Equipment
- baking dish
- Small bowl
- Whisk
- Two forks
- Dry skillet or microwave
- Clean surface
- Sharp knife (optional)
- Plastic Wrap (optional)
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- ¼ teaspoon salt or to taste
- 4 large flour tortillas burrito size
- 1 cup shredded lettuce
- ½ cup shredded cheddar cheese
- ¼ cup ranch dressing or your favorite dressing
- ¼ cup diced tomatoes
- ¼ cup diced red onion optional
- Optional: Avocado slices
- Optional: Bacon bits
- Optional: Salsa
- Optional: Jalapeños diced
- Optional: Spinach
Instructions
- Preheat your oven to 375°F (190°C).
- In a small bowl, whisk together the olive oil, paprika, garlic powder, onion powder, salt, and pepper.
- Place the chicken breasts in a baking dish and brush them evenly with the spice mixture.
- Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Let the chicken cool slightly, then shred it using two forks.
- Warm the tortillas slightly in a dry skillet or microwave for about 15-20 seconds each to make them more pliable.
- Lay a tortilla flat on a clean surface.
- Spread a thin layer of ranch dressing (or your chosen dressing) on the tortilla.
- Layer with shredded lettuce, shredded chicken, cheddar cheese, diced tomatoes, and red onion (if using).
- Add any optional ingredients you like!
- Fold in the sides of the tortilla and then tightly roll it up from the bottom.
- Tightly roll it up from the bottom.
- Cut the wrap in half (optional).
- Serve immediately or wrap in plastic wrap for later.
Notes
Don't overfill the wraps. Warm the tortillas before rolling to prevent cracking. Shred the chicken while it's warm for easier shredding. For storage, wrap individual wraps tightly in plastic wrap or foil and store in the refrigerator for up to 3 days. Store shredded chicken separately in an airtight container for up to 4 days. Try variations like adding hot sauce, hummus with feta and olives, or BBQ sauce with corn and black beans.